Effect of the addition of processed African yam bean on the functional and sensory properties of millet based infant formula

Abstract

Introduction Malnutritionisauniversalproblemthathasmanyformsandaffectsmostoftheworld’s populationespeciallyunder-fivechildrenandNigeriaisnotanexception.Applicationof processingmethodssuchasfermentationandsproutinghasbeenshowntoincrease nutrientbioavailabilityandequallymodifythefunctionalpropertiesoffoods.Employing thesemethodsinthepreparationofinfantfoodsandcomplementingcerealswith legumeswilladdressnutrientdensityandviscosityproblemsassociatedwithinfant foods[1].Mostoftheformulationswerecenteredononlyrefiningthecerealflourprior toblending.Thereforethisstudydeterminedtheeffectoftheadditionofprocessed Africanyam beanonthefunctionalandsensorypropertiesofmillet-basedinfant formula. MaterialsandMethods Infantfoodswereformulatedfrom blendsoftreatedAfricanyam beanandpearlmillet. Functionalproperties,pastingpropertiesandsensorypropertiesoftheblendswere studied.MilletandAfricanyam beanweresoakedseparatelyinwaterandallowedto fermentfor48hatroom temperature.Whileforsprouting,milletandafricanyam bean weresoakedfor12and24h,respectively,atroom temperatureandsoakedseedswere separatelysproutedfor48hasdescribedbyChikwenduetal.[2]andOkaforetal.[3] withslightmodification.Afterfermentationandsprouting,theseedswereoven-dried andthenmilledintoaflourof0.6mm size.Theflourswereformulatedtosix complementarydiets(A,B,C,D,E,andF)100%sproutedmilletflour;100%fermented milletflour;95% sproutedmilletflour&5% sproutedafricanyam beanflour;95% fermentedmilletflour&5%fermentedafricanyambeanflour;95%sproutedmilletflour &5% fermentedAfricanyam beanflour;95% fermentedmilletflour&5% sprouted african yam bean flourrespectively.Functionalproperties were determined as describedbyAOAC[4]andOnwuka[5].Pastingcharacteristicsweredeterminedwitha RapidViscoAnalyzer(RVA),New PortScientificRVA Super4Machinewithserial number2112582-S4AmadeinAustralia.Sensorypropertieswerealsodetermined.All evaluationtestswereconductedintriplicatesanddataobtainedweresubjectedtoone wayanalysisofvariance(ANOVA)anddifferencesamongthemeansweredetermined usingDuncanmultiplerangetest(DMRT).StatisticalPackageforServiceSolution (SPSS)Version23.0wasusedtoanalyzethedataandp<0.05wasconsideredtobe statisticallysignificant. ResultsandDiscussion Table1revealedthatsampleD(95%fermentedmilletflour&5%fermentedafricanyam beanflour)hadsuitablewaterabsorptioncapacity,while,foroilabsorptioncapacity, variousblendsshowedsuitabilityexceptsamplesBandC(100%fermentedmilletflour; 95%sproutedmilletflour&5%sproutedafricanyam beanflour;).Intermsofswelling capacity,sampleF(3.16±0.12%)wasthesuitable.SampleF(95%fermentedmilletflour&5%sproutedAfricanyam beanflour)wassignificantlylowinfoamingcapacity whilevariousblendshadsignificantlyhighvalues.Treatmentandblendingratios significantlyinfluencedthepastingproperties.Insensoryacceptability,SampleFwas adjudgedthebest. Conclusion Thisstudyrevealedthatsamplesshowedsuitablevariabilityinrespecttofunctionaland pasting propertiesforinfantfood;however,sampleF received thebestgeneral acceptability. Table1:Functionalpropertiesofmillet-basedinfantformula Resultsaremeanofreplicatedetermination.Meansonthesamecolumnwithdifferentsuperscriptletter aresignificantlydifferent(p<0.05)whilethosewiththesamesuperscriptletterarenotsignificantly different.A:100%sproutedmilletflour,B:100%fermentedmilletflour,C:95%sproutedmilletflour&5% sproutedAfricanyambeanflour;D:95%fermentedmilletflour&5%fermentedAfricanyambeanflour;E: 95%sproutedmilletflour&5%fermentedAfricanyam beanflour;F:95%fermentedmilletflour&5% sproutedAfricanyambeanflour References 1.James,S.,Akosu,N.I.,Maina,Y.C.,Baba,A.I.,Nwokocha,L.,Amuga,S.A.,Audu,Y.andMaxwell,Y.M.O. (2018).EffectofadditionofprocessedBambara-nutonthefunctionalandsensoryacceptabilitry ofmillet-basedinfantformula.JournalofFoodScienceandNutrition,6,783-790. https://doi.org/10.1002/fsn3.618 2.Chikwendu,J.,Obiakor,O.P.andMaduforo,A.N.(2014).Effectoffermentationonthenutrientand antinutrient compositionofAfricanyambean(Sphenostylisstenocarapa)seedsandpearlmillet(Pennisetum glaucum) grains.InternationalJournalofScience&Technology,2(12),169-175. 3.Okafor,J.N.,Jane,C.,Ani,C.andGabriel,I.O.(2014).Effectofprocessingmethodsonqualitiesof bambara groundnut(Voandzeiasubtterranea(L)thouars)floursandtheacceptabilityinextrudedsnacks. AmericanJournalofFoodTechnology,9,1557–4571. 4.AOAC(2000).Associationofofficialanalyticalchemist.18thed.Washington,DC:AOAC. 5.Onwuka,G.I.(2005).Foodanalysis.Lagos,Nigeria:NaphtaliPublishers. AOAC (2005).Officialmethods ofanalysis ofAssociation ofOfficialAnalytical ChemistsInternational(18ed.).Gaithersburg,Maryland,USA:AOACInternational.